I have adored every single episode so far in Alys Fowler’s The Edible Garden. It has just the sort of happy, floating-about-in-the-garden feeling that I really love, and as well as making me very happy, it has inspired me with some quirky recipes and ideas.
One of the recipes that caught my eye in the second episode was Alys’ recipe for dandelion fritters. As I’m an organic gardener who doesn’t pray to her lawn every morning, I’ve got a few dandelions coming up among the grass in my garden. Even though I try to keep on top of them by pulling them up, a few always evade me, and I’m rather glad they did.
I picked as many flowers as I could fine, and gave them a gentle wash and dry. Then I chopped the thick stems off the bottom, and dipped the flowerheads in sugar.
I mixed an egg, a cup of milk, a cup of flour and half a cup of sugar together in a bowl, and then, using a tablespoon, I poured small blobs of batter mixture into a frying pan where some oil was heating. As soon as the batter had formed a small circle, I pressed one dandelion head in, and left it to brown.
I know Alys dipped her dandelions in the mixture before frying, but I found this method was tastier and meant more mixture made it into the pan as well.
Once the fritters had browned on one side, I flipped them over to cook on the other, and then left to cool. They tasted delicious: in fact they had all gone within the hour. It took a while to convince Toby to eat them, and he did so with a great deal of fuss and face-pulling. But when my back was turned, he snuck up to the plate and stole a handful more of this lovely lawn snack.
I’ve also picked up two packets of dried peas to sow a pea-shoot salad in a pair of old drawers we found in our attic. I’ve been growing pea-shoot salads for years, but I’ve always felt a bit guilty about using good seed which would have provided a wonderful crop of pods. But thanks to these packs of Leo peas, which were 36p each, I’ll be eating more pea salads than I could possibly imagine.